Naughty Buttermilk Waffles


  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup butter
  • 2 large eggs
  • 1 tbsp vanilla extract
  • 1/2 cups chocolate chips
  • Cooking spray of choice
  • Whipped cream
  • Chocolate chips
  • Chocolate syrup
  • Maple syrup


  1. Heat waffle maker until temperature indicator is green (ready to go).
  2. Mix flour, baking soda and baking powder together in a bowl.
  3. Melt the butter, then add it into the powder mix with the eggs and vanilla extract. Mix until smooth.
  4. Add in the buttermilk then mix.
  5. Add in the chocolate chips and mix them in so they are dispersed as evenly as possible.
  6. Spray the top and bottom waffle trays with cooking spray. This will help the waffles separate from the grill and give them a nice crispy texture. 
  7. Pour batter onto the waffle maker from the outside in towards the center, and close waffle maker. For a fluffier waffle, cook for less time, and more time if you’d like them crispy!
  8. Serve with as much whipped cream, chocolate syrup and maple syrup as you’d like. Please enjoy responsibly!


Dijon Crusted Pork Loin

Agood pork roast is perfect for a weekend meal, or if you want to take some extra time in the kitchen and create something spectacular! Our recipe features delicious grainy Dijon mustard, garlic, and bay leaves to give you a perfect result.

PREP TIME: 20 minutes
TOTAL TIME: 140 minutes


  • 3 lb pork loin roast
  • 2 tbsp oil
  • 3 tbsp grainy Dijon mustard
  • 2 bay leaves
  • 3 cloves of garlic, thinly sliced
  • Salt and pepper to taste


  1. Preheat your oven to 350˚F and season your roast all over with salt and pepper.
  2. In a pan over medium-high heat, heat 1 tbsp of oil, 3 cloves of thinly sliced garlic, and two bay leaves and allow to fry until just golden before adding the pork roast to sear on all sides. Remove from the pan and set aside.
  3. Turn the heat of the pan down to medium-low and combine remaining oil and mustard with the garlic and bay leaves. Allow the sauce to incorporate and remove from heat.
  4. On a baking tray or roasting pan, place the roast and cover it on all sides with half the mustard mixture from the pan, reserving half, before placing in the oven for approximately an hour and fifteen minutes or until the roast reaches 145˚F.
  5. Remove the roast and turn the oven up to 475˚F. Allow the roast to rest, covered with tin foil, for 30 minutes, before removing the foil and covering the roast in the remaining mustard sauce and placing back in the oven.
  6. Cook for 10 additional minutes until a crust forms. Remove from the oven and serve immediately.


Pasta Puttanesca

YIELD: 4 servings
PREP TIME: 10 minutes
TOTAL TIME: 30  minutes


  • 1/4 c. extra-virgin olive oil
  • 4 cloves garlic, smashed
  • 4 anchovy fillets, chopped
  • 1 (28-oz.) diced tomatoes
  • 1/2 c. kalamata olives, pitted
  • 1/4 c. capers
  • 1/2 tsp.  crushed red pepper flakes
  • Kosher salt
  • 1 lb. spaghetti
  • Chopped parsley, for garnish
  • Freshly grated Parmesan, for serving


  1. In a large skillet or pot over medium heat, heat oil. Add garlic and cook until fragrant, 1 minute.
  2. Add anchovies and cook until fragrant, another minute.
  3. Add tomatoes, olives, capers, and red pepper flakes. Bring to a boil, then reduce heat and let simmer, 15 minutes. 
  4. Meanwhile, bring a large pot of salted water to a boil.
  5. Add spaghetti and cook according to package directions, until al dente; drain.
  6. Toss spaghetti in sauce.
  7. Sprinkle with parsley and Parmesan and serve.


Halloumi With Corn, Cherry Tomatoes and Basil

Halloumi With Corn, Cherry Tomatoes and Basil

YIELD: 2 to 3 servings

TIME: 25 minutes

Seared cubes of halloumi get melty and soft on their insides and dark brown and a little crisp on the surface, making it almost impossible not to devour them all as they come out of the pan. But try to resist, because they’re even better tossed with a quick sauté of summer corn and tomatoes, seasoned with basil. Slivers of red onions, folded in raw at the end, add crunch and sweetness, while a squeeze of fresh lime makes everything tangy and fresh. Although this dish is at its most sublime made with fresh summer corn and ripe tomatoes, it’s nearly as good in winter made with frozen corn. Serve it for a light, meatless dinner or a substantial side dish with roasted or grilled chicken or fish.


  • 4 tablespoons extra-virgin olive oil, more as needed
  • 12 to 14 ounces halloumi cheese, diced into 1-inch cubes and patted dry
  • 2 cups corn kernels, fresh or frozen and thawed (from 2 to 3 ears of corn)
  • 2 cups halved cherry tomatoes
  • 1 jalapeño, seeded or not, thinly sliced
  • 1 teaspoon cumin seeds
  • 1 teaspoon kosher salt (Diamond Crystal), plus more to taste
  • ¾ cup thinly sliced red onion
  • ½ cup chopped fresh basil, more as garnish
  • 1 lime, cut into wedges
  •  Black pepper


  1. In a large, preferably nonstick skillet, heat 2 tablespoons oil over medium-high until it thins out, about 20 seconds. Working in batches, add cheese in one layer, and cook until golden on one side, 1 to 2 minutes. Flip cheese and cook without moving until golden on the other side, about 1 minute longer. Transfer to a paper towel-lined plate and repeat with remaining cheese.
  2. Add remaining 2 tablespoons oil to the pan and heat it over medium-high. Add corn, tomatoes, jalapeño, cumin seeds and salt, and cook until corn and tomatoes have softened and everything looks juicy, about 5 to 10 minutes.
  3. Remove pan from the heat and stir in the browned cheese, sliced onion and basil. Squeeze a lime wedge or two over everything and season with more salt and lots of black pepper. Garnish with more basil and serve immediately.


Blumer’s Ovenpoached Fish (aka Burning Bag Salmon)

From Off The Beaten Path by Bob Blumer


  • Fish Fillet
  • Olive Oil
  • Light Soy Sauce
  • Ginger
  • Garlic
  • Green onions
  • Sesame oil


  1. Turn on oven to 425 degrees.
  2. Drizzle a teaspoon of olive oil onto a small, brown paper bag then rub it in, making sure you cover all the cracks and crevices.
  3. Throw in a fish fillet doused in your favourite marinade. (Try olive oil, light soy sauce, ginger, garlic, green onions and a drop of sesame oil), seal it up and lay it flat, then cook in the oven for 15 minutes.
  4. You can even throw in a little asparagus or bok choy if the mood strikes you.


  • The bag will puff up with steam and brown (but not burn) and the results will be better than any steam and poaching method you’ve ever tried.
  • The method works as well for those big sea scallops as it does for trout, salmon, halibut or cod.

Lessons Learned

  • Did this with cod with just salt and pepper and it was so good!
  • Don’t grill cod, poach it!
  • March 26, 2022: I did this with halibut. It didn’t really spark joy but the variety was nice.